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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
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Nick's Easy Duck Cassoulet

Morello Wines


Ingredients

4 cans white beans
1 can red beans
1 bulb garlic
1 onion
2 carrots
2 stalks celery
4 duck leg/thigh combo
4 andouille sausages
Tarragon
Panko breadcrumbs
1 cup chopped parsley
4 strips thick bacon
Salt & pepper
Pinch of red pepper flakes


Instructions

There are many options for this dish, depending on your ingredient availability and personal taste. You can purchase duck confit, make it yourself, or pan fry/bake the duck legs. Traditionally, the whole leg quarter and a whole sausage are plated together. We like to make it more like a stew, by slicing the sausage and de-boning the duck to bite sized pieces. Sometimes we call it, “French Chili.” Chop garlic, onion, carrots and celery and sauté lightly in olive oil. Put aside. Lightly sauté the confit duck until almost done in fat. Render duck fat. Cook the bacon, but not crispy. Cook the Andouille sausage until almost done.

In large casserole, put garlic, onion, carrots, celery, drained beans, a couple sprigs of tarragon, cooked bacon, sausage, salt/pepper, red pepper to taste, and duck. Add a little duck fat to taste too! Cover and bake at 375 degrees for 45 minutes. Cover with panko & parsley. Bake uncovered at 375 degrees for 15-20 minutes more. Serve and enjoy!



    Suggested Pairings

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